Sushi
Kinjo
A 14-seat counter serving an 11-course modern omakase alongside a dedicated cocktail lounge in a pre-war factory building. The kitchen is led by a veteran chef formerly of Masa, delivering high-end technique at a more accessible price point than its Manhattan counterparts. Note that sushi is served exclusively at the counter, while the lounge area is reserved for cocktails and small plates.
★ The Legend
11-Course Omakase
This highly sought-after tasting menu is designed by a veteran chef formerly of the three-Michelin-starred Masa and balances traditional nigiri with modern East Asian small plates. Regulars know to book the later evening seatings when the pacing slows down and the chefs have more time to chat through the sourcing of each seasonal cut.
◆ Fan Favorite
Yuzu Negroni
A bright, citrus-forward riff on the classic Italian cocktail that swaps traditional sweet vermouth profiles for sharp Japanese yuzu and select Asian spirits. Regulars order this immediately upon sitting in the lounge to pair with the kitchen's rich, savory seafood snacks.
● Chef's Pick
Koji Duck
Shredded duck breast cured in koji and dressed with a vibrant pineapple hoisin sauce and fresh shiso leaves. Chef Johnny Huang designed this course to bridge traditional Japanese curing techniques with the bold, sweet-and-savory profiles of broader East Asian street food.
◇ Hidden Gem
Rice Cakes with Truffle Butter
Most diners head straight for the raw fish, but regulars bypass the standard starters for these cylindrical rice cakes pan-seared to a perfect exterior crunch and tossed in a decadent truffle butter. Order them hot at the lounge bar alongside a dry highball to let the rich, earthy fats cut through the carbonation.
✦ Off the Menu
Snow Crab Dip
A luxurious, warm dip packed with sweet snow crab meat and served with crispy house-made chips. While it occasionally rotates off the printed lounge menu, the kitchen keeps the ingredients on hand and will whip up a portion if you ask your bartender nicely during a weekday shift.
Insider Tip
When booking the omakase, skip the standard beverage list and ask for the custom-bottled Junmai Ginjo Namazake. Brewed exclusively for the restaurant in collaboration with nearby Brooklyn Kura, this unpasteurized craft sake is exceptionally crisp and dry, specifically engineered to match the high-fat cuts of fish served at the counter.
AI-generated results — always verify dishes and information before visiting.